HughRichardson
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- Nov 14, 2012
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Does anyone have experience using the "Organic Sugars" that are on sale in most up-market supermarkets? There are several brands and types offered at about twice the price of regular sugar - but that's not really much when you are using it in 25 litres or so of beer. I have bought some Organic Cane Sugar (which is very light brown and a rather coarser grain than usual stuff) and some Organic Molasses Sugar which is heavy and soft and dark brown.
I have read a few posts that suggest that for primary fermentation, it makes no real difference what type of sugar you use - but it somehow seems still that eliminating chemical additives by going organic ought to have some merits!
My questions are :
1 - Is organic sugar any better for either primary and/or secondary fermentation? (I am mostly brewing English Bitter and Ale type beers)
2 - How much organic sugar is equal to 1 KG of normal white granulated in the process? Something tells me I may need a bit more of it to achieve the same end result, but I have not been able to find any hard info on that.
I have brewed one batch in which I used 1 KG normal white sugar PLUS 250 grams of organic molasses sugar which I am hoping will add a little extra body and alcohol to a batch of Coopers Real Ale (using 1 extra litre of water also)
Anyone have any thoughts to share on this topic?
I have read a few posts that suggest that for primary fermentation, it makes no real difference what type of sugar you use - but it somehow seems still that eliminating chemical additives by going organic ought to have some merits!
My questions are :
1 - Is organic sugar any better for either primary and/or secondary fermentation? (I am mostly brewing English Bitter and Ale type beers)
2 - How much organic sugar is equal to 1 KG of normal white granulated in the process? Something tells me I may need a bit more of it to achieve the same end result, but I have not been able to find any hard info on that.
I have brewed one batch in which I used 1 KG normal white sugar PLUS 250 grams of organic molasses sugar which I am hoping will add a little extra body and alcohol to a batch of Coopers Real Ale (using 1 extra litre of water also)
Anyone have any thoughts to share on this topic?